Pulled Pork - E. North Carolina

Pulled Pork Recipe. A classic barbeque recipe that every serious grillmaster must try. You have your slowly smoked pork that just falls off the bone topped with a savory vinegar dressed coleslaw between two pieces of bread. It just doesn't get any better. A crowd pleaser.

Ingredients

Pork

pork shoulder - butt roast

5 lbs

salt

1 Tbsp

black pepper

1 Tbsp

paprika

1 Tbsp

Sauce

cider vinegar

1 1/2 cups

water

3/4 cup

onion

1

sliced thin

red pepper flakes

1 Tbsp

sugar

2 Tbsps

to taste

salt

1 1/2 Tbsps

to taste

black pepper

1/2 tsp

to taste

Sandwich Ingredients

cabbage

1

small - shredded

hamburger bun

12

toasted

Special Equipment

hickory chips

2 lbs

soaked in water to cover

Directions

Prepare your grill for indirect heat grilling (see notes).

Season the pork with the salt, pepper, and paprika.

Place on the grill and roast 4 to 6 hours until the internal temperature reaches 195 degrees.

Combine all the sauce ingredients in a bowl and whisk until the salt and sugar dissolve. Set aside.

When the pork is done allow it to sit for 10 to 15 minutes. Remove the skin and bone and start pulling the pork meat apart into shreds. Careful, this will be hot so consider using two forks to help pull the meat apart.

Pour half of the sauce over the pork.

Place the cabbage in a bowl and add the remaining sauce. Toss.

Place a handful of pulled pork on a warmed hamburger bun and top with the cabbage.

Notes

If you have a gas grill have one side of the grill turned on high and the other off. Place the soaked hickory chips in a smoker box and once smoke appears lower the heat to medium-low. Place the pork on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your pork without burning.

If you are using a charcoal barbeque separate hot coals to both sides of the barbeque and none in the middle. Place a drip pan in the middle. Place a handful of soaked hickory chips on the hot charcoal (each side). Place the pork in the center of the grill and close the top. Add 10 coals and a handful of soaked hickory chips to each side every hour.

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